If you adore chocolate in all its glorious forms, then you are going to fall head over heels for this Toblerone Triple Chocolate Cookies Recipe. These cookies are a delicious celebration of rich, creamy Toblerone chunks mingling with both milk and dark chocolate chips, delivering a perfect balance of texture and flavor. With crispy edges giving way to soft, fudgy centers, every bite feels like a decadent treat that’s just right for sharing with friends, gifting during the holidays, or satisfying your own sweet tooth any day of the week.
Ingredients You’ll Need
Gathering the right ingredients is half the fun with this recipe because each one plays a crucial role in crafting the perfect cookie. From butter that ensures softness to the trio of chocolates that brings that triple-layered chocolate goodness, you’ll see why these simple staples come together to create such magic.
- 1 cup unsalted butter, softened: Provides richness and helps create a tender, melt-in-your-mouth texture.
- 3/4 cup brown sugar, packed: Adds moisture and a subtle caramel undertone for depth of flavor.
- 1/2 cup granulated sugar: Balances sweetness and contributes to the cookies’ crisp edges.
- 2 large eggs: Bind the ingredients together and add moisture.
- 1 teaspoon vanilla extract: Enhances all the chocolate flavors with a warm, aromatic note.
- 2 1/4 cups all-purpose flour: The foundation that gives the cookies structure.
- 1/3 cup unsweetened cocoa powder: Brings a rich chocolate base that deepens the triple chocolate experience.
- 1 teaspoon baking soda: Helps the cookies rise and develop a nice texture.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1 cup chopped Toblerone chocolate: The star ingredient with its creamy honey and almond nougat bits for delightful surprises.
- 1/2 cup milk chocolate chips: Adds smooth, sweet bites throughout.
- 1/2 cup dark chocolate chips: Offers an intense bittersweet contrast to round out the flavors.
How to Make Toblerone Triple Chocolate Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, making cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar. Beat them until the mixture is light and fluffy, about 2 to 3 minutes. This step traps air that helps your cookies have that perfect balance between softness and slight crispness on the edges.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract to infuse the dough with its warm, inviting aroma. Don’t rush this part — it’s where your dough really starts to come to life.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Mixing these dry ingredients thoroughly before adding them to your wet mixture ensures even distribution and a consistent cookie texture.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Overmixing can make cookies tough, so stop as soon as the dough comes together.
Step 6: Fold in the Chocolate
Now comes the fun part — gently fold in the chopped Toblerone, milk chocolate chips, and dark chocolate chips. This triple chocolate trifecta delivers incredible texture and bursts of flavor in every bite.
Step 7: Scoop and Bake
Use a tablespoon or cookie scoop to drop generous mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 10 to 12 minutes, keeping an eye for when the edges set but the centers remain soft.
Step 8: Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This short rest helps them firm up slightly without losing that luscious fudgy center.
How to Serve Toblerone Triple Chocolate Cookies Recipe
Garnishes
Sprinkle a few extra chunks of chopped Toblerone on top of each cookie just before baking for an eye-catching, bakery-style finish that makes each cookie look as good as it tastes.
Side Dishes
These cookies pair wonderfully with a glass of cold milk or a cup of rich espresso, complementing the deep chocolate flavors and enhancing the indulgent experience.
Creative Ways to Present
Serve these cookies stacked in a pretty tin or wrap them in festive cellophane tied with a ribbon for a thoughtful, homemade gift. They also shine as part of a dessert tray balanced alongside fresh berries and whipped cream, adding a luxurious chocolate touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy. Be sure to place a slice of bread inside the container to help maintain softness.
Freezing
You can freeze this cookie dough or the baked cookies. Wrap the dough tightly in plastic wrap and freeze for up to 3 months — thaw overnight in the fridge before baking. Baked cookies freeze well too; just place them in an airtight container or freezer bag.
Reheating
Warm leftover cookies in a microwave for 10 to 15 seconds or briefly in a low oven to restore that just-baked softness and highlight the melted chocolate chunks. This little trick makes them taste freshly baked every time.
FAQs
Can I substitute Toblerone with another chocolate bar?
While Toblerone’s unique honey and almond nougat add a special touch, you can experiment with other chocolate bars. Just choose one with a similar creamy texture and chunks to maintain that luscious cookie experience.
Should I chill the dough before baking?
Chilling the dough for about 30 minutes is optional but highly recommended if you prefer thicker, chewier cookies. It helps control spread and lets the flavors meld beautifully.
Can I make these cookies gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend that supports a one-to-one swap. The texture might vary slightly, but the chocolate richness will still shine.
How do I avoid the cookies from spreading too much?
Ensure your butter is just softened, not melted, and chill the dough before baking. Also, spacing the dough balls properly prevents them from running into each other as they bake.
Are these cookies suitable for freezing and thawing multiple times?
It’s best to freeze and thaw them only once to maintain optimal texture and flavor. Repeated freezing can cause dryness and loss of freshness.
Final Thoughts
There’s something genuinely comforting about biting into a cookie that’s packed with not one, but three kinds of luscious chocolate — and that’s exactly what this Toblerone Triple Chocolate Cookies Recipe delivers. Whether you bake them for a cozy night in, a thoughtful gift, or your next party, these cookies are guaranteed to bring smiles and satisfy even the most discerning chocoholics. So go ahead, roll up your sleeves and treat yourself to a batch — you deserve it!
Print
Toblerone Triple Chocolate Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Toblerone triple chocolate cookies are rich, indulgent, and loaded with chunks of creamy Toblerone, milk chocolate, and dark chocolate. With crisp edges and soft, fudgy centers, these bakery-style cookies are a dream for chocolate lovers and perfect for gifting, dessert trays, or anytime you need a sweet treat.
Ingredients
Dough Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Mix-Ins
- 1 cup chopped Toblerone chocolate
- 1/2 cup milk chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes to achieve the perfect texture for your cookie dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar, mixing well after each addition. Then stir in the vanilla extract to add a delicious aroma and depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components before mixing into the wet ingredients.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolates: Gently fold in the chopped Toblerone chocolate, milk chocolate chips, and dark chocolate chips to distribute chocolate chunks evenly throughout the dough.
- Scoop Dough: Using a cookie scoop or heaping tablespoons, place dough portions spaced about 2 inches apart on the prepared baking sheets to allow room for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set but the centers remain soft, which ensures a chewy and fudgy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and preserving texture.
Notes
- Chill the dough for 30 minutes before baking to make thicker cookies.
- Add a few extra chunks of Toblerone on top before baking for a more bakery-style appearance.
- These cookies freeze well, either baked or as dough, making them great for advance preparation.
